Fresh Peach Pie
Why This Recipe Works
Juicy summer peaches usually produce soupy peach pies. We corralled the moisture that peaches give off during cooking in a number of ways. First, we macerate the peaches to draw out some of their juices and add back to the filling only a specific amount. Second, we use both cornstarch and pectin to bind up what remains. Using two thickeners leaves the pie with a clear, silky texture without any of the gumminess or gelatinous texture that larger amounts of either one alone produces. Finally, we use a reliable, delicious lattice crust, the open nature of which lets moisture cook off as the pie bakes.